Press kit
https://www.granapadano.it/en-ww/press-kit-v1.aspx

It was made so as to preserve the surplus milk produced each day, using special cauldrons, within monasteries, which can as such be considered the first dairies. The monks called it caseus vetus , or 'old cheese'. ...   It was not, however, until April 10, 1954, that Italy established some rules on the "Protection of [...]

Latterie Vicentine S.C.A., grana padano, Production sites
https://www.granapadano.it/en-ww/latterie-vicentine-sca.aspx

Over the years, Latterie Vicentine has been growing steadily, in terms of both member numbers and milk produced, and is now the largest dairy cooperative in the Veneto region as well as the largest producer of Asiago PDO cheese in Italy. ... Every year, the dairy produces 72 thousand wheels of Grana Padano PDO cheese, using only milk from [...]

Caseificio Sociale Ponte di Barbarano Soc. Agr. Coop., grana padano, Production sites
https://www.granapadano.it/en-ww/caseificio-sociale-ponte-di-barbarano-soc-agr-co.aspx

In fact, the cooperative organises an important initiative called Caseifici Aperti [Open Cheese Factories], an event that draws many visitors, as well as people who work in the sector and want to get a close-up view of how one of Italy’s finest products is made.   It becomes increasingly clear during our visit that, here, [...]

Latteria Soresina Soc. Coop. Agricola, grana padano, Production sites
https://www.granapadano.it/en-ww/latteria-soresina-soc-coop-agricola.aspx

Thanks to their high quality, the dairy products made by Latteria Soresinese soon established themselves on the market and among consumers, first in Italy and then throughout the world. During the two world wars, Latteria Soresinese drastically reduced its production for the traditional consumer market in order to supply cheese and [...]

Latteria Sociale S. Angelo Soc. Agricola Cooperativa, grana padano, Production sites
https://www.granapadano.it/en-ww/latteria-sociale-s-angelo-societa-agricola-coope.aspx

Mauro, so she takes us to see him in the room next door where he is with a family of tourists from Rome who have come to see how Grana Padano is made. ... He goes on to explain that once the cheese mass is taken out, the whey is left over from the processing and in the old days it was given to the pigs. ... He then goes on to talk about the differences [...]

Latteria Sociale Mantova Società Agricola Cooperativa, grana padano, Production sites
https://www.granapadano.it/en-ww/latteria-sociale-mantova-societa-coopva-agricola.aspx

Antonio di Porto Mantovano (MN) tel. 0376 390808 - fax 0376 396250 info@lsmgroup.it www.lsmgroup.it Production site of the Dairy Number MN437 : Strada Rodone, 13 46045 Marmirolo (MN) Production site of the Dairy Number MN473 : Via Mattarella, 2 46030 S.Biagio di Bagnolo S.Vito (MN) The Latteria Sociale Mantova dairy was founded in 1929 as a central dairy for the supply of pasteurized milk to [...]

Latteria Agricola di Marmirolo Soc. Agricola Cooperativa, grana padano, Production sites
https://www.granapadano.it/en-ww/latteria-agricola-di-marmirolo-soc-agricola-coop.aspx

The dairy has only ever produced this particular cheese. ... Of course in those days there were neither computers nor management software, so while things were definitely complicated for those who made the cheese, the administration work was also no easy task. ... The pigs were fed the whey left over from the Grana Padano production process; [...]

Horizontal Tasting
https://www.granapadano.it/en-ww/horizontal-tasting.aspx

Thus, what makes our cheese different is not only the different ageing period but also the area of production. ... Hence, the taste and the structure of the cheese are not standardised according to criteria that are the same across all the various provinces. ...     THE DIET OF THE DAIRY COWS The climate across the territory is clearly highly [...]

Tonnarelli with fresh truffle and Grana Padano Riserva, Entrees, recipes with italian cheese
https://www.granapadano.it/en-ww/entrees-tonnarelli-with-fresh-truffle-and-grana-padano-riserva.aspx

I particularly enjoy the texture of this thick spaghetti or ‘Tonnarelli’ as it’s known in South Italy. ... Please, please, attempt this recipe without the whole wheel, simply get yourself a nice piece of Grana Padano Riserva - which is aged for over 20 months and is therefore richer in flavour - and grate it over a bowl of freshly made [...]

Sunday lasagna, with ragù and ricotta
https://www.granapadano.it/en-ww/entrees-sunday-lasagna-with-ragu-and-ricotta.aspx

Difficulty Medium Serves 6/8 people Preparation time 20 minutes and 2 hours of cooking Variety Filled pasta Ageing Grana Padano Riserva Francesca D'Orazio Ingredients For pasta 300-400 g of ready-made lasagna sheets or homemade following the instructions below For the ragù 400 g of minced beef  1 L tomato puree 2 tablespoons of chopped celery, carrot, onion 1/2 [...]

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